This is an easy and incredibly delicious soup recipe. Creamy Chicken Tortilla soup has long been a favorite of mine and one I often has as dinner. I like that it gets nice and creamy from the addition of both the cheese and heavy cream. I’ve had this soup where it is more of a tomato broth and while I like it, this is a much richer and heartier soup that is perfect as a stand alone meal. It is filled with veggies, cheese and chicken so it really is a great meal. Don’t forget to squeeze a little lime on top. It really does brighten up the whole dish.
I have just a few tips for getting the soup just right. Be sure your soup is on low heat and not to hot when you are adding your ROOM TEMPERATURE cheese. Room temperature cheese will help it melt better and the cheese and cream won’t “break” if the temperature is low. Once everything is incorporated, you can increase the heat and get it hot and bubbly.
You’ll note I use my own chicken stock which I keep in the freezer most of the time. Feel free to use a good store bought one if you don’t have time to make mine. The soup will turn out just fine.
Once you have a delicious base, this soup becomes all about the toppings. More is good…lol. Top with as much as you like and use what you like. I will often just serve all the toppings on the side and let everyone help themselves. That makes it much easier and a lot more fun for everyone. I’ll also have sliced Jalapenos and hot sauce available for those that go for the burn! If you enjoy soup, be sure to check out my other soup recipes.
To get started with this soup, add oil to a large dutch oven or soup pot. Add the onions and peppers and saute until the veggies are soft and fragrant. About 5 minutes. Add the garlic and cook another minute stirring occasionally.
Next, add the tomato paste and using a big spoon or spatula, work the paste into the veggies to get mixed well. Cook about 2 minutes.
Next, add the Rotel tomatoes, corn, beans and chicken stock. Stir. Next add the cumin and chili powders. Bring to boiling and then reduce heat. Taste and adjust seasoning to your preference.
Once the soup is at a simmer, add the chicken and heat through. This will take about 5 minutes. With the heat turned down, add the cheese 1/2 cup at a time stirring in between each addition to be sure it is melted into the soup. Once all the cheese is in the soup and melted, you can add the heavy cream. Make sure the soup is not boiling or rapidly simmering. It should just be hot. Stir the cream into the soup and keep the soup on low-medium heat while everything comes together. Taste again and adjust seasoning if needed.
You can have all your toppings set out in small bowls before you make the soup or assemble them now. Cheese, sour cream, fat-free Greek yogurt, avocado, sliced jalapeno, wedges of lime and crispy tortilla strips are all typical toppings. I like to fry up my own crispy tortilla strips.
To do this, just cut up small corn tortillas into strips. Fry them in a little canola oil in a frying pan until a light golden brown and crispy. Drain on paper towel lined plates. Sprinkle with salt as soon as they are put on the plate.
You are now ready to serve the soup. Sometimes, I plate the soup and add toppings for my guests. They’ll get a bowl topped with everything…just like a restaurant. If I’m serving family or an intimate group, I’ll put the pot of soup in the middle of the table with a soup ladle and a stack of soup bowls. All the condiments are out and everyone can help themselves. Lots fun for a little communal dining. Enjoy.
Enjoy Mexican flavors? Try some of these appetizer recipes…perfect for Cinco de Mayo.
Roasted Veggies and Peach Salsa
Creamy Chicken Tortilla Soup
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Olive oil
- 1 Small yellow onion, diced
- 1/2 Jalapeno pepper, seeded and diced
- 1 Red bell pepper, chopped
- 2 Garlic cloves, finely minced
- 1 1 Tbsp. tomato paste
- 1 Cup Frozen corn
- 1 10 Oz. Can Rotel diced tomatoes with green chilies, undrained
- 1 15 Oz. Can black beans, drained and rinsed
- 5 Cups Chicken broth/stock, preferably homemade chicken broth
- 2 Cups Shredded chicken from a rotisserie chicken
- 2 Tsp. Ground cumin
- 2 Tsp. Chili powder (or more to taste)
- 1/2 Tsp. Guajillo chili powder (or more to taste)
- 1 1/2 Cups Cheddar cheese, shredded and at room temperature
- 1/2 Cup Heavy cream
- Kosher salt and freshly ground black pepper
GARNISHES
- Corn tortillas, cut into strips
- Canola oil
- Diced Avocado, dressed with fresh lime juice to keep from browning
- Sour cream
- Fat free Greek Yogurt
- Green onions, chopped
- Shredded cheddar or Monterey Jack cheese
- Sliced jalapeos (if you like the heat)
- Lime Wedges
- Kosher Salt
Instructions
- Prepare your garnishes before making your soup. Fry your tortillas in heated oil in a small skillet until lightly browned and crispy. Drain on paper towels to get rid of excess oil. Sprinkle with salt as soon as you place them on paper towel. Have your sour cream, yogurt, green onion, cheese, jalapeno and diced avocado (tossed with some fresh lime juice) in small bowls if you are serving the garnishes on the side.
- Heat oil in a dutch oven over medium heat and add the diced onions and peppers. Sauté until veggies are translucent, then add the garlic and cook for 1 more minute.
- Add the tomato paste and work into the veggies for about one minute. Then add the corn, Rotel tomatoes, beans and chicken broth. Stir and then add the cumin, chili powder and guajillo chili and mix in. Heat until almost boiling. Taste and adjust seasoning if needed. Add more salt, pepper and/or chili powder if needed. If you like spicy, this is the time to add more chili powder. Add the shredded chicken and heat through (about five minutes).
- Reduce heat to low and add in the shredded cheese 1/2 cup at a time allowing it to incorporate slowly. When it is fully incorporated AND BEFORE the soup gets too hot add the heavy cream and let everything heat through and get hot and bubbly.
- Taste and add any additional salt or pepper as needed. Serve in warmed soup bowls and garnish with the toppings of your choice OR serve garnishes on the side. Enjoy.
